Step 1

I highly recommend reducing the aquafaba for the meringue topping to thicken it as you want it to have a similar viscosity to egg whites. If your aquafaba is already thick, you can skip the following step and use half the amount listed in the recipe (118g).

Step 2

Add the aquafaba to a saucepan and bring to a boil. Reduce the heat and allow it to simmer until it has reduced to half a cup in volume. After 5 minutes of simmering, check the volume by pouring the liquid into a measuring cup. If there's more than half a cup of liquid continue to simmer until it reduces to the required half cup. Pour the reduced aquafaba into a jar and refrigerate. This can be done the night before or at least one hour in advance of making this recipe.

Step 3

In your food processor, combine the flour, vegan butter, caster sugar, salt, and soy milk until the ingredients stick together to form a ball of dough. Wrap the dough in cling film or place it in an airtight container and refrigerate for 30 minutes. Meanwhile, preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.

Step 4

Using a rolling pin, roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible. Pierce several holes into the base of the pastry using a fork.

Step 5

Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils or baking beads. Blind bake in the oven for 20 minutes. Remove the beans/baking beads and bake for another 20 minutes. Place the tin on a cooling rack and cool to room temperature.

Step 6

In a small bowl, mix together the cornflour, agar-agar powder, and ¼ cup of the soy milk to form a paste. Set aside.

Step 7

Add the vegan butter to a saucepan and melt over medium heat. Add in the remaining soy milk, lemon juice, lemon zest, and caster sugar and simmer for 5 minutes. Add the cornflour mix to the saucepan and simmer for another 3 minutes, whilst whisking.

Step 8

Remove from the heat and pass through a fine-mesh sieve. Allow it to cool slightly for 5 minutes. Whisk the lemon curd well and pour it into the cooled tart shell. Transfer to the fridge to chill and set for at least 4 hours.

Step 9

Meanwhile, prepare the vegan Italian meringue topping.

Step 10

Transfer the Italian meringue into a piping bag fitted with an open star nozzle and pipe peaks on top of the pie. Before serving, use a blowtorch to lightly toast and brown the top of the meringue.

Step 11

Store this vegan meringue pie in an airtight container in the fridge. For best results, the meringue topping will hold in the fridge for up to 2 days. As another option, you can prepare the rest of the recipe a few days in advance and top with the meringue on the day of serving.